Receta Sofrito Rice & Beans
Sofrito Rice & Beans
December 29, 2014 By: Kathy Steger17 Comments
I took a break from the blog last week. It was a much needed break. Although I love it here, sometimes I feel overwhelmed by all the daily to do’s. Now that I am on vacation I can finally give some time back to this little space on the web and I’m happy to share a new recipe with all of you. My husband is a sucker for rice and beans. The man can eat them every day and still crave them. I knew I’d better polish my bean skills the moment I met him. You see I never really ate beans before, it just wasn’t part of our diet. Then I made them. Then I made them again. And again. And I soon realized I love rice and beans as much as he does. Ever since I’ve been perfecting my rice and beans making skills. Fragrant basmati rice, onion, garlic, bell pepper and cilantro cooked together with beans makes for a wonderful dish. It’s simple enough for a week night and perfect to feed a crowd. Using canned pinto beans makes this dish super quick and easy, but if you have left over home made beans it’s even better. I always advise on thoroughly rinsing canned beans to get rid of extra sodium, unnecessary additives and that thick sauce they sit in. The best part is you can use any kind, pick the one you love best, kidney, black or pinto are all excellent choices. Fell free to experiment with brown rice, although doing so might require additional liquid. I used to think that cooking rice on the stove top was hard. I shied away from it and always used my rice cooker. I still rely on it sometimes, but cooking rice the old fashion way is quite simple. The trick is to leave it alone. Don’t stir, don’t touch. Just let the stove do its magic. Make the Delicious Cuban Chicken to serve with the rice and you’ll be a hero. I promise. This dish is whole family approved!
Have a great day.
Sofrito Rice & Beans
Rating 5.0 from 2 reviews
- Prep time: 10 mins
- Cook time: 20 mins
- Total time: 30 mins Ingredients
¾ orange bell pepper, small dice 2 garlic cloves, minced 1 onion, small dice handful of cilantro, about ¼ cup 1 packet Goya cilantro con achiote 1 packet Goya Con Azafran 2 cups basmati rice 4 cups water salt to taste 1 cup beans (pinto, kidney, black), drained and rinsed 1 tbsp canola oil Instructions
Heat oil in a pot. I like using my Dutch Oven, but a regular pot will also work well. Add onion, bell pepper and garlic. Sauté over medium heat, until vegetables are soft (5 minutes), then add cilantro. Stir in rice, pour in water, add Goya seasoning packets and beans. Taste for salt and add more if necessary. (I added about 1 tsp) Cover and simmer on low until the water is gone and the rice is fully cooked. It's important to let the rice cook without disturbing it. Once done, fluff with a fork and enjoy. 3.2.2925
Be Sociable, Share!